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Snickers Cake
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If you’re looking to indulge your sweet tooth, look no further! This Snickers Cake is full of ooey, gooey, chocolatey, caramelly goodness! This cake is made up of all the enjoyable flavors of a Snickers bar and is sure to make a great impression!
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Snickers Cake tastes delectable and only takes a few minutes to make. Most of the ingredients you’re sure to already have in your pantry. Just by adding some simple ingredients to a cake mix creates a luscious dessert that every Snickers lover will want.
There isn’t much tastier than sweet chocolate and caramel combined together. Gooey layers are in every mouth-watering bite, and the peanuts give it that extra crunch that takes it over the top. Once you have this enticing ooey-gooey cake, you won’t want anything else.
This Snickers Cake will take any traditional birthday cake to the next level! Or serve it at any special occasion. But make sure to have plenty, because it will go fast! Add a scoop of vanilla ice cream on the side to make this treat extra sweet.
Snickers Cake Ingredients
- Cake mix - box chocolate cake mix (I used Duncan Hines Devil’s Food brand)
- Evaporated milk
- Butter - unsalted butter
- Egg - large egg
- Caramel - Kraft caramel candies
- Chocolate chips - semi-sweet chocolate chips
- Peanuts - blanched peanuts
- Frosting - milk chocolate frosting
- Caramel - bottled caramel sauce
As the batter bakes, it will spread, so there is no need to be precise when spreading it on top. Just make sure that most of the surface area has batter on it before the final bake. Remember that oven temperatures vary, so make sure to keep an eye on your cake as the time approaches.
You can always personalize this Snickers Cake and make it more your own! Switch out the Devil’s Food Cake mix for your favorite chocolate cake mix, and the cake will still be delectable. For chocolate chips, we prefer semi-sweet, but you could also use milk chocolate or dark chocolate!
If you prefer nice clean slices when you cut into it, you may want to refrigerate your cake after frosting for about an hour. This will help the icing to set and firm more.
How to Make Snickers Cake
FIRST STEP: Preheat the oven to 350°F. Line a 9x9 baking dish with parchment paper. Be sure to allow for enough parchment paper to overhang the sides of the pan. This allows easy removal of the Snickers cake to frost, cut, and serve. Set aside.
SECOND STEP: In a large mixing bowl, stir together the packet of Devil’s food cake mix, ½ cup evaporated milk, melted & cooled butter, and the egg just until all ingredients are combined. The batter will be very thick.
THIRD STEP: Gently press half of the cake batter into the bottom of the parchment-lined pan. You may need to lightly wet your fingertips with cool water to help press the mixture into the pan. Bake for 15 minutes.
FOURTH STEP: While the cake is baking, you will need to place your unwrapped soft caramel candies and evaporated milk into a medium saucepan, on medium-low heat, for 6 to 8 minutes or just until all the caramel candies are melted, and the sauce is smooth. Turn off the heat to the saucepan and allow the caramel sauce to cool slightly while the cake finishes its first bake.
FIFTH STEP: Top the warm cake with semi-sweet chocolate chips, ½ cup chopped peanuts, and caramel sauce.
SIXTH STEP: Drop large spoonfuls of the remaining batter over the top of the caramel. Using a spoon, or damp fingertips, just lightly try to spread the batter. This batter will spread as it bakes, so you do not have to be precise when spreading the batter over the top. You really just want to make sure that most of the surface area has batter on it before the final bake.
SEVENTH STEP: Return to the oven and bake for an additional 15 to 20 minutes or just until the top layer of cake is baked.
EIGHTH STEP: Remove the cake from the oven and allow it to cool completely on the counter before removing the cake from the pan, using the overhanging parchment paper to help pull the cake out of the pan. Frost the cake with the tub of milk chocolate frosting, and garnish it with a drizzle of bottled caramel sauce and additional ¼ cup chopped peanuts before slicing and serving.
Can I freeze this chocolate cake?
Moist chocolate Snickers cake can be frozen for up to one month. This chocolate cake can also be stored in the refrigerator.
Can I use homemade caramel sauce?
Certainly! If you have a preferred homemade caramel sauce, this would be a delicious cake to use it with.
Can I use a different flavor of chocolate cake mix??
Yes, you can use your favorite chocolate cake mix for this amazing cake and it will still come out rich and moist.
How to Store Snickers Cake
IN THE FRIDGE: Store any leftover Snickers Cake covered in plastic wrap in the refrigerator for up to 4 days.
IN THE FREEZER: Snickers Cake can be frozen unfrosted for up to one month. Thaw and garnish before serving.
Snickers Cake
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Ingredients
- 15.25 ounces box chocolate cake mix (I used Duncan Hines Devil’s Food brand (Do not follow the instructions on the back of the box))
- ¾ cup evaporated milk (divided)
- ½ cup unsalted butter (melted and cooled)
- 1 large egg (room temperature)
- 11 ounces Kraft caramel candies (unwrapped)
- ½ cup semi-sweet chocolate chips
- ¾ cup chopped blanched peanuts (divided)
- 16 ounces milk chocolate frosting
- Bottled caramel sauce and remaining chopped peanuts (for garnish)
DIRECTIONS
- Preheat the oven to 350°F. Line a 9x9 baking dish with parchment paper. Be sure to allow for enough parchment paper to overhang the sides of the pan. This allows easy removal of the Snickers cake to frost, cut, and serve. Set aside.
- In a large mixing bowl, stir together the packet of Devil’s food cake mix, ½ cup evaporated milk, melted & cooled butter, and the egg just until all ingredients are combined. The batter will be very thick.
- Gently press half of the cake batter into the bottom of the parchment-lined pan. You may need to lightly wet your fingertips with cool water to help press the mixture into the pan. Bake for 15 minutes.
- While the cake is baking, you will need to place your unwrapped soft caramel candies and evaporated milk into a medium saucepan, on medium-low heat, for 6 to 8 minutes or just until all the caramel candies are melted, and the sauce is smooth. Turn off the heat to the saucepan and allow the caramel sauce to cool slightly while the cake finishes its first bake.
- Top the warm cake with semi-sweet chocolate chips, ½ cup chopped peanuts, and caramel sauce
- Drop large spoonfuls of the remaining batter over the top of the caramel. Using a spoon, or damp fingertips, just lightly try to spread the batter. This batter will spread as it bakes, so you do not have to be precise when spreading the batter over the top. You really just want to make sure that most of the surface area has batter on it before the final bake.
- Return to the oven and bake for an additional 15 to 20 minutes or just until the top layer of cake is baked.
- Remove the cake from the oven and allow it to cool completely on the counter before removing the cake from the pan, using the overhanging parchment paper to help pull the cake out of the pan. Frost the cake with the tub of milk chocolate frosting, and garnish it with a drizzle of bottled caramel sauce and additional ¼ cup chopped peanuts before slicing and serving.
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